Flank steak, tomato and watermelon salad

Summer’s bounty

My husband tells me this is his new favorite. This salad showcases summer’s ripe tomatoes and sweet watermelon in a hearty salad that includes grilled flank steak, avocado and blue cheese. It all comes together with a tart but sweet balsamic vinaigrette.

Flank steak

I have made this salad with both flank steak that I marinade and grill, and with leftover steak. This salad is a great way to use leftovers, but if you are making the steak from scratch, see my post on tips for making flank steak.

This hearty salad-for-dinner capitalizes on the bounty of summer - sweet watermelon, and ripe tomatoes. Grilled flank steak, avocado, blue cheese and balsamic vinegar round out the flavors and make this salad more than enough for dinner.

Ingredients

1.5 pounds flank steak

1/3 cup red wine vinegar

1/3 cup olive oil

1 T fresh rosemary, finely chopped

Salt and pepper to taste

1/2 head romaine lettuce, washed and torn into pieces

1/2 head red leaf lettuce, washed and torn into pieces

2 cups watermelon, cut into 1" cubes

1 1/2 cups cherry tomatoes, halved

1 avocado, peeled and sliced

1/2 cup red onion, thinly sliced

2 ounces of crumble blue cheese

2 T balsamic vinegar

4 T olive oil

1 T shallot, finely minced

Salt and pepper to taste

Instructions

Using a meat mallet, tenderize the flank steak by pounding it on both sides. The meat will thin and spread out as you tenderize it. Put vinegar, olive oil, rosemary and salt and pepper in a plastic bag and mix. Add steak and marinate 1 hour or overnight.

When you are ready to make the salad fill a large low bowl or platter with the lettuce. Layer the watermelon, cherry tomatoes, avocado, red onion and blue cheese over the lettuce. Set aside.

Put the shallots and balsamic vinegar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.

Heat the grill to medium high. Remove the steak from the marinade and pat dry. Season liberally with salt and pepper. Grill 4 - 6 minutes on each side. Remove from the grill and let rest for 10 minutes. Slice on the diagonal in 1/2" slices. Arrange the slices around the edge of the salad. When ready to serve toss with dressing.